Coffee cheesecake is packed full of coffee flavor. It's rich in flavor and incredibly creamy. To finish the coffee cheesecake, I added coffee whipped cream and chocolate covered espresso beans. The best baked cheesecake recipe for coffee lovers!
It's time to embrace your coffee love with this coffee cheesecake! Well that is, if you haven't already. I've been sort of coffee crazy lately with coffee cookies, coffee cupcakes with coffee buttercream and coffee syrup so I can understand if you've given in already.
This baked cheesecake is packed full of coffee flavor. It's rich in flavor and incredibly creamy. To finish the coffee cheesecake, I added coffee whipped cream and chocolate covered espresso beans. My hubby and son aren't huge fans of coffee treats, which is okay with me. It's just more for my tummy, but I do share with my dad who can't get enough of these sort of desserts. He's the only person I know that can go through half a dozen coffee makers in a years time. The man lives off of coffee.
What kind of coffee should I use in the coffee cheesecake?
So, I didn't use strong brewed coffee. I find that in most recipes, it's too much liquid for the amount of coffee flavor I want. To fix that, I like to use instant coffee. It adds a lot less liquid and as much punchy flavor as you want. If you have a specific instant coffee that you prefer, use it.
- 1 ¾ cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 2 tablespoons instant coffee crystals
- 2 teaspoons water
- 4 large eggs
- 1 cup full-fat sour cream
- ½ cup heavy cream
Coffee Whipped Cream
- 1 cup heavy cream
- 1 tablespoon instant coffee
- 1 teaspoon cold water
- ¼ cup powdered sugar
- 12 chocolate covered espresso beans
- Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
- Firmly press the crumbs evenly into the bottom and up the sides of the prepared pan.
- Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on thecheesecake filling.
- In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- In a small bowl, add in the instant coffee and water. Stir to combine.
- Add in the coffee mixture and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
- Add in the sour cream and heavy cream. Mix until incorporated.
- Just before adding the cheesecake mixture, wrap the outside of the spring form pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake filling into the crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- In a small bowl, add in the instant coffee and water. Stir to combine.
- Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
- Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
- Add a chocolate covered espresso bean to each swirl.
- Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.
- Slice the cheesecake and add a drizzle of coffee syrup.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Liz @ I Heart Vegetables says
This looks amazing! I love cheesecake and I love coffee so this is kind of a MUST! 🙂
Serena lissy says
Two of my favorite ingredients! Coffee and cheesecake! Looking forward to trying this one
This looks lovely! I wonder if one could use espresso powder instead of instant coffee? I wonder if it would be too strong?
I haven't tried it, so I can't say for sure. I would think the espresso powder may be a little stronger. You can always just add a little less.
Cindy Hoffman says
Hi there Miranda, that is just soo Yummy, and being a coffee freak myself, this is something that I must try out this coming weekend. The ingredients also seem to be readily available and easy to make.
Christine Berge says
Making your cheesecake for a requested birthday cake. You mention heavy whipping cream in your ingredients but fail to mention where to add it in your directions. I'm assuming along with the sour cream? While I'm pretty good at figuring out baking things I haven't made too many cheesecakes so I'm just not sure...
Hi Christine! Yep, add it in with the sour cream! Thanks for letting me know!!
Mine turned out rather bitter. I'm guessing it's because I used dark coffee. Did you use light roast instant coffee? I might try that next time. Who knows, my husband really liked it so maybe my taste buds are off 🙂
In the Coffee Whipped Cream ingredients it's not stated what type of measurement (i.e. cup, teaspoon, tablespoon).
Should you turn the instant coffee grounds into coffee first, or just mix the ground with the water?
Just mix the instant coffee with the water. You don't want it to be too runny otherwise it will mess with the consistency of the cheesecake.
Hi! you mentioned we should put the whipped cream on top of the ganache....what ganache? is that in the recipe?
Hi Esther! Well.. there isn't. I don't know why I said ganache instead of cheesecake, but I fixed it. Sorry for the confusion! Sometimes my brain wonders as I'm typing out a recipe. 🙂
This looks so yummy!
Under ingredients for the coffee whipped cream, it lists "1/4 powdered sugar". Is that 1/4 cup?
Whoops! It is cup, sorry about that! Thanks!
I bake lot of cakes. Tried cheesecake for the first time though. And Wow!!!! Simply amazing recipe. Loved it!!
Yay! I loveee cheesecake! I'm glad you loved it. <3
Shelly Mitchell says
I am late to the party here, so-to-speak, but what is the liquid drizzle which is showing in the photo? I made the cheesecake last evening without the bit of cream, since I missed it. However, the cake looks beautiful and is the first cheesecake I've ever done without any cracks!
The liquid drizzle is a coffee syrup. I added a link to the recipe in the recipe. Yay for a cheesecake with no cracks!
In the recipe for the filling you say to add heavy cream but in the directions there is no area telling to add the heavy cream.
In the recipe for the whipped cream you only add "1/4 powdered sugar", I'm guessing it is a 1/4 cup but just making sure.
Thanks for the recipe!
Hi Clara! I updated the recipe. Sorry about that and thank you for pointing the mistakes out to me. You'll add the heavy cream with the sour cream. You were right in guessing 1/4 cup as well. Thank you again for letting me know and I hope that you give the recipe a try!
If I wanted to make this recipe for mini cheesecakes approximately how many would this yield?
Thank you for linking up with our Home Matters Linky Party!
This look wonderful! You can't go wrong with cream cheese and coffee!
Have a lovely day,
Erlene Amat says
I haven't made cheesecake in a really long time, but this will be on my cheesecake making list. Wonderful combo. Thanks for sharing on Merry Monday. Pinned.
Hi! I am wondering if you can recommend a good instant coffee for this recipe. I can't wait to try it!
Michelle Leslie says
If I could eat my screen right now I would. Your coffee cheesecake looks amazing Miranda. I can't stop licking my lips. Pinned
Hi 🙂 I'm excited to make this coffee cheesecake! Does it have to be instant or can I just use regular coffee grounds?
I've never tried using coffee grounds. I guess it would be okay other than you'll have coffee grounds in your coffee cheesecake and I'm not sure if they'll pack as much coffee flavor as the instant coffee granules do.
It worked great! I used grounds and substituted the water for coffee 🙂 this was delicious, thank you for sharing!
Wanted to use my largest springform which is 11", so I used 4 8 oz cream cheese, upped the sugar, sour cream and heavy cream by 25%. Followed baking instruction time, turned oven off but did not crack door open per another successful recipe. Couldn't be happier! Thank you so much.
Do you recommend making the whipped cream for the top after the cheesecake has cooled overnight in the fridge? Thank you!
Hi Kelly! It will be fine if you make it a day ahead, but I personally would make it the next day after it’s been chilled!
Delicious and easy to make. This one is a keeper! I used Nescafe clasico dark roast instant coffee. Took about 2 packets for one tablespoon. I thought the whipped cream was too bitter at first, but as it sat it mellowed out to perfection 🙂 Thanks for an awesome recipe.
When you say instant coffee, do you mean brewed or the grounds?
I mean coffee crystals or coffee powder that's been freeze-dried or spray-dried. I wouldn't recommend using coffee grounds or brewed coffee for this recipe.
I made this yesterday. Except I made them mini and with my immersion circulator. I set the temperature for 176F and cooked them in the water bath for 1 1/2 - 2 hours, then let them cool on the counter for about an hour and refrigerate overnight. This recipe made 15 4 oz mason jar sized cheesecakes.
Does the heavy cream need to be whipped first before adding it to the cake batter?
No, just pour it into the cheesecake.
This is my husband's favorite cheesecake. I make it for him for his birthday. Thank you so much for the recipe.
I made this and it was a winner for the whole family! 3 of my family members drizzled caramel and/or chocolate over it. We all said this is our new favorite cheesecake!! Thank you for posting the recipe!
You're welcome Sandra! I'm glad you're enjoying it!
I haven't tried this yet, though now that I've found it I definitely will be soon. My only question is if this cheesecake is very creamy? I prefer a really fluffy and airy cheesecake, so I was wondering what you thought about whipping the coffee and folding the whipped coffee into the batter at the end so that it would be more fluffy?
Miranda C. says
Very interesting idea Madi! That should make the cheesecake a little more airy. Give it a try and definitely let me know how it comes out! Enjoy.
I have been making cheesecakes for 20+ years. The water bath ensures even cooking in taller cheesecakes. To prevent cracking, when it’s done baking, crack the oven door and allow it to cool slowly. Do not put directly into the refrigerator. Quick cooling can, and most likely will, result is cracking. After the oven temperature has become almost ambient, remove the cheesecake from the oven and place on a cooling rack until just barely warm. Then refrigerate for 6-8 hours. After chilling. The best flavor comes from room temperature service.
Jana L Clevenger says
Can you add chocolate chips to the mix?
Miranda C. says
Yes! Chocolate chips would be a tasty addition. I’d recommend 1 cup of chocolate chips
Gail Rowland says
Hi… made this today. Looking forward to serving it tomorrow for Christmas. I did make the coffee syrup even though I considered not…. Boy am I glad I did. Also I wanted to use my ISI so used about 3 Tbsps of the coffee syrup to flavor the whipped cream plus a bit of powdered sugar. It’s soooo good. I can’t wait to serve it. Thanks for the recipe.
I love coffee flavour in any dessert, yet I don't drink it, because I like it too sweet!
Question : a lot of your cheesecake recipes use a 9.5 inch pan, I only have a 9 inch. Would that work, or should I cut back the recipe by 1/4?
Also, I would love to be your editor... I'm very good at it, email me at firstname.lastname@example.org if you want to "talk"! Love all of your recipes!
Miranda C. says
Thanks Antonia! You can use a 9 inch cake pan with no problem- hope you enjoy this recipe!